PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE

PHILADELPHIA Double-Chocolate Cheesecake image

Show off this double-chocolate cheesecake with berries on top! This PHILADELPHIA Double-Chocolate Cheesecake has chocolate filling and chocolate crust.

Provided by My Food and Family

Categories Recipes

Time 5h35m

Yield 16 servings

Number Of Ingredients 9

Ingredients

24 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled
4 eggs
1/2 cup blueberries

Steps:

Heat oven to 325ºF.
Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.

Nutrition Facts : Calories 460, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 115 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g